InstructionsWrap the bottom of a 9-inch round spring form pan with two layers of plastic wrap. Using a food processor, pulse cookies to create coarse crumbs, do not over process. Alternately, you may put cookies in zip top bag and crush with a rolling pin. Place half of the cookie crumbs in an even layer on the bottom of prepared pan. Working with very soft chocolate ice cream, carefully spoon over crumbs in pan. Place a large piece of plastic wrap over ice cream and gently press to fit into pan; remove plastic and spread with an offset spatula to make even, if necessary. Drizzle with Dark Chocolate Dessert Topping and top with remaining cookies; transfer to freezer and freeze until firm, about 2 hours. Remove spring form pan from freezer. Working with very soft vanilla ice cream, carefully spoon over crumbs in pan. Place a large piece of plastic wrap over ice cream and gently press to fit into pan; remove plastic and spread with an offset spatula to make even, if necessary. Cover with plastic wrap and transfer to freezer until firm, at least 4 hours or overnight.

To serve, unmold cake from spring form pan. If necessary to release sides, very carefully run a thin spatula between cake and sides of pan. Drizzle with Caramel dessert topping, spreading gently to make even and allow sauce to drizzle over the sides. Crush the pretzel twists in a zip top bag. Sprinkle the top of the ice cream cake with the crushed pretzel pieces. Serve immediately, with whipped cream, if desired.

Cutting tip: To slice, use a serrated knife that has been dipped in hot water and wiped dry. Dip and wipe between cuts.